Pioneer Woman Flour Frosting is a light, fluffy, and perfectly smooth alternative to traditional buttercream. Made by cooking a mixture of flour, milk, and sugar before whipping it into softened butter, this vintage-style frosting is beloved for its creamy texture and balanced sweetness—ideal for cakes, cupcakes, and old-fashioned desserts.
Why You’ll Love This Flour Frosting Recipe
- Velvety texture: Silky-smooth and easy to spread or pipe, it creates bakery-level results at home.
- Less sweet than buttercream: Great for those who find powdered sugar frostings too cloying.
- Pantry staples only: No powdered sugar required—just flour, milk, butter, sugar, and vanilla.
- Totally customizable: Add citrus zest, cocoa, or extracts to match any dessert.
Pioneer Woman Flour Frosting Ingredients
- 1/2 cup all-purpose flour
- 2 cups granulated sugar
- Pinch of salt
- 2 cups milk
- 2 tsp vanilla extract
- 2 cups unsalted butter, room temperature
- Optional flavorings: citrus zest, cocoa powder, almond or maple extract
How to Make Pioneer Woman Flour Frosting
- Use or store: Use immediately, or store in the fridge for up to 1 week (or freeze up to 3 months). Bring to room temp and rewhip before using.
- Cook the base: In a medium saucepan, whisk together flour, sugar, and salt. Stir in milk and vanilla. Cook over medium heat, stirring constantly until the mixture thickens like pudding (about 5–7 minutes after boiling).
- Cool completely: Transfer the thickened mixture to a bowl. Cover with plastic wrap (touching the surface to prevent a skin) and cool to room temperature.
- Beat the butter: In a stand mixer, beat softened butter on high for 3 minutes until pale and fluffy.
- Combine: Gradually add the cooled flour mixture to the butter, one tablespoon at a time, beating well between additions.
- Finish: Beat for an additional 2–3 minutes until frosting is smooth, light, and creamy.
Expert Recipe Tips
- Room temp butter is key: Cold butter won’t blend smoothly with the pudding base.
- Add the cooked base slowly: Prevents curdling and creates that signature whipped texture.
- Cool completely before mixing: If the flour mixture is warm, the frosting can separate.
- Customize it: Try different extracts or mix-ins to match your cake flavor.
Recipe Variations
- Chocolate Version: Add 2 tbsp cocoa powder during butter phase or stir into cooled base.
- Lemon or Orange: Add zest and replace vanilla with citrus extract.
- Almond Frosting: Use almond extract for a wedding-cake vibe.
- Maple Spice: Add maple extract and a pinch of cinnamon.
- Coconut Dream: Add coconut extract and top with toasted coconut flakes.
Storage Instructions
- In the Fridge: Store in an airtight container for up to 1 week. Let come to room temp, then rewhip until fluffy before using.
- In the Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and rewhip.
Rewhipping Instructions
Bring to room temperature first. Then beat on medium-high until the frosting is smooth, light, and fluffy again (about 2–4 minutes).
FREQUENTLY ASKED QUESTIONS
- Can I use salted butter instead of unsalted?
You can, but omit the added pinch of salt to keep the flavor balanced. - Can I use almond, oat, or non-dairy milk?
Yes—just be aware that the flavor and texture may vary slightly depending on fat content. - How do I thaw frozen frosting?
Let it sit in the fridge overnight. Then bring to room temperature and rewhip to restore its consistency. - Can I adjust the sweetness?
Absolutely. Start with 1½ cups of sugar if you prefer a less sweet frosting and taste before adding more. - Is it stable enough for piping or fondant?
Yes—its smooth texture makes it perfect under fondant or for piping rosettes and swirls.
More Pioneer Woman Flour Recipe:
Nutrition Facts
- Calories: 120
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 45mg
- Total Carbohydrates: 9g
- Sugars: 8g
- Protein: 1g
Pioneer Woman Flour Frosting
Description
Pioneer Woman’s Flour Frosting is a silky, old-fashioned topping made by cooking flour, sugar, and milk, then beating it into butter until fluffy. Light, creamy, and not too sweet—perfect for cakes, cupcakes, and vintage desserts.
Ingredients
Instructions
- In a saucepan, whisk flour, sugar, and salt. Stir in milk and vanilla.
- Cook over medium heat until thick like pudding.
- Cool completely with plastic wrap on surface.
- Beat butter until fluffy.
- Add pudding mixture gradually, beating well.
- Beat final mix 2–3 mins until smooth and airy.
Notes
- Cool flour mixture completely to prevent separation.
Add flavor variations like lemon zest or cocoa.
Rewhip after chilling for best texture.
Makes enough to frost 12 cupcakes or one 9-inch cake.
Pioneer Woman Flour Frosting
